Potato Salad With Dill hits a perfect balance between creamy and fresh, making it a solid sidekick for barbecues, picnics, or just a casual lunch. If you think potato salad is just mayo and boiled spuds, wait till you see how dill changes the game. It adds a bright, herby punch that lifts the whole dish.
Why You Should Try Potato Salad With Dill
Have you ever had a potato salad that felt like it was missing something? That something is often dill. This herb brings a refreshing twist that cuts through the richness of the mayo or sour cream base. Plus, it’s super easy to whip up. Whether you’re feeding a crowd or just craving a comforting side, this salad fits the bill. Trust me, once you add dill, you won’t want to go back.
Variations I’ve Tried And Loved
I like to keep things interesting by changing up a few ingredients here and there. Sometimes, I toss in some chopped red onion for a little bite or swap mayo for Greek yogurt to keep it light. Adding crispy bacon bits or hard-boiled eggs can also take it to the next level. Ever thought about mustard? A teaspoon of Dijon adds a subtle tang that pairs beautifully with dill.
Ingredients for Potato Salad With Dill
Here’s a quick rundown of what you’ll need to make this potato salad:
- 2 pounds of potatoes (Yukon Gold or red potatoes work best)
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon Dijon mustard
- 2 celery stalks, diced
- 1/4 cup red onion, finely chopped
- 2 hard-boiled eggs, chopped (optional)
- Salt and pepper to taste
- 1 tablespoon apple cider vinegar or lemon juice
How I Make Potato Salad With Dill
Making this salad is straightforward and satisfying. Here’s how I do it:
- Boil the potatoes in salted water until tender but still firm, about 15 minutes.
- Drain and let them cool slightly, then chop into bite-sized pieces.
- In a large bowl, mix mayonnaise, mustard, dill, and vinegar or lemon juice.
- Add the potatoes, celery, red onion, and eggs (if using).
- Gently toss everything together, making sure the potatoes are well coated.
- Season with salt and pepper to your liking.
- Chill in the fridge for at least an hour before serving to let the flavors meld.
Serving
Potato salad with dill pairs wonderfully with grilled meats like chicken or sausages. It also works well alongside smoked fish or as a hearty topping for sandwiches. If you want to keep it vegetarian, serve it with roasted veggies or a fresh green salad. Ever tried it on a picnic? It’s a crowd-pleaser that travels well.
Helpful Tips
- Use waxy potatoes like Yukon Gold or red potatoes since they hold their shape better.
- Don’t overcook the potatoes; mushy salad is nobody’s favorite.
- Fresh dill makes a noticeable difference, but if you only have dried, use about a teaspoon.
- Chill the salad for at least an hour to let the flavors develop fully.
- Taste as you go, especially when adding salt and vinegar.
Leftovers and Storage
Got leftovers? No problem. Store the potato salad in an airtight container in the fridge. It should stay good for up to three days, but honestly, it rarely lasts that long in my house. If the salad seems dry after sitting, stir in a little more mayo or a splash of vinegar to freshen it up.
Common Mistakes to Avoid
- Boiling potatoes until they’re falling apart. Keep them firm for the best texture.
- Skipping the chilling step. The flavors need time to mingle.
- Using too much mayo. You want the dressing to coat, not drown, the potatoes.
- Forgetting to season properly. Salt and acid balance everything out.
- Overloading with too many extras. Keep it simple to let the dill shine.
Nutrition Facts (per serving)
- Calories: 280 kcal
- Carbohydrates: 35 g
- Protein: 5 g
- Fat: 12 g
- Fiber: 3 g
- Sugar: 3 g